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Seared Spiced Salmon Steaks with Black Bean Salsa

Everyone I know who has eaten this has loved it. The black bean salsa looks very pretty alongside the salmon and provides a marvellous contrast of flavours and textures, and what's more, the whole thing is so little trouble to prepare.

You will also need a solid baking sheet that won't buckle under the heat.

This recipe is taken from Delia Smith’s Winter Collection and The Delia Collection: Fish. It has also appeared in Sainsbury's Magazine (May 1993).

Method

A few hours before you want to cook the salmon, wipe each of the steaks with damp kitchen paper and remove any visible bones using tweezers. Place the salmon on a plate, then, with a pestle and mortar, crush the garlic cloves and sea salt together until you have a creamy purée. Now add the grated ginger, lime zest, cinnamon and cumin, 1 tablespoon of the light olive oil and the chopped coriander, and a good grind of black pepper. Mix everything together and spread a little of this mixture on each salmon steak. Cover with clingfilm and set aside for the flavours to develop and permeate the salmon.

To make the salsa, rinse the beans in plenty of cold water, put them in a saucepan with enough water to cover, bring to the boil and boil rapidly for 10 minutes. Then reduce the heat and simmer the beans for 30 minutes until tender. Drain and allow them to cool completely before adding all the other ingredients. Then leave them covered for several hours to allow the flavours to develop.

When you're ready to cook the salmon, pre-heat the grill to its highest setting. Brush the baking sheet with the remaining light olive oil and put it under the grill to heat up. When the grill is really hot, remove the baking sheet using an oven glove, and place the salmon pieces on it. They will sear and sizzle as they touch the hot metal. Position the tray 3 inches (7.5 cm) from the heat and grill them for 7 minutes exactly. Use a kitchen timer as the timing is vital.

Remove them when the time is up and use a sharp knife to ease the skins off. Transfer to warm plates and garnish with sprigs of coriander. Serve immediately with the black bean salsa.